I’m not a vegetarian, but I’ve made a lot of delicious vegetarian recipes lately. The crockpot curried lentils were so good that I’m kicking myself for not saving the recipe for a future eCookbook, and the veggie lo mein recipe is my kids’ new favorite.
This skillet creamy parmesan penne recipe was part of a recent freezer meal prep session that I did for one of my good friends who is pregnant. She’s a vegetarian and I wanted to make a mix of meals that could be cooked on the stovetop, crockpot, and oven.
Just like all of my freezer recipes, this one doesn’t require any cooking ahead of time. Simply combine the ingredients in a baggie and freeze! (YES, EVEN THE NOODLES.)
If you want to skip the freezing step and make everything fresh in the skillet instead, that’s perfectly fine. I like to make freezer meals for busy weeknights, but this would be easy to make fresh and you’ll enjoy the same creamy cheesy-ness either way. It’s like a grown-up version of mac ‘n cheese, folks!
Skillet Creamy Parmesan Penne Recipe (Freezer-Friendly)
Yields: 6 servings
- 16oz heavy cream (2 cups or 1 pint)
- 4 cloves of garlic, minced
- 1 cup fresh parmesan cheese, shredded
- 1 teaspoon parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-pound box uncooked penne pasta (about 5 cups)
- 2 tablespoons olive oil
- 32oz low sodium vegetable broth (not needed until day of cooking)
To Freeze and Cook Later
- Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (3 months from the prep date).
- Add all ingredients to freezer bag (except broth), seal, and freeze up to three months.
- Thaw overnight in fridge or before cooking in water.
- Pour ingredients into a large non-stick pot, sauté pan, or skillet. Add vegetable broth.
- Bring to boil. Reduce heat and simmer for 10 minutes or until pasta is cooked, stirring occasionally.
Top with toasted pinenuts and serve with a salad.
I love the flexibility of this recipe! I never would have thought to freeze a dish like this. I bet it would be good with frozen broccoli, too.
Yes. I would use store-bought frozen broccoli florets or pre-boil the fresh broccoli before freezing. Fresh broccoli doesn’t freeze well. Oh, and I just remembered that I thought this would be great with fresh baby spinach too.
I made this fresh last night, and my husband and I really enjoyed it–thank you for the recipe! I threw in some fresh baby spinach leaves during the last few minutes of cooking, and it worked out great!
thanks for another great recipe.
Just a question, I tried this and the heavy cream became weird (watery) after freezing. Has this happen to your recipe as well? Any idea what I did wrong? Thank you so much.
Kind regards from Lisbon, Portugal.
Hmmm, no that hasn’t happened to me. Was the texture only weird after thawing or after cooking as well?
This happens many times when I freeze heavy cream. After cooking the result is not the same as when I freeze the dish first. The consistency of the heavy cream changes. I am thinking of adding the heavy cream only on the day of cooking. that will for sure solve the problem.
This was so delicious! I am so excited about these freezer to skillet/freezer to oven meals you’ve been working on! Thanks for sharing!
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